Vegan Peanut Butter Cookies
These chewy and tender peanut butter cookies are the perfect feel good treat. Vegan and accented with vanilla and cinnamon.
Prep Time15 minutes mins
Cook Time12 minutes mins
Total Time27 minutes mins
Servings: 12 cookies
Author: Kathy Patalsky
Wet:
- ½ cup peanut butter, softened
- 2 tablespoon vegan butter (Earth Balance) (Or sub coconut oil, melted)
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 flax egg (¼ cup water + 1 tablespoon roasted ground flax seeds)
- ¾ teaspoon apple cider vinegar -- optional but helps activate the baking powder
Dry:
- 2 cups gluten free flour or traditional flour (I used 1 cup oat flour and 1 cup gf blend)
- 2 teaspoon baking powder
- ¾ teaspoon cinnamon
- 1 teaspoon pink salt
- optional: ¼ teaspoon baking soda
- optional: add vegan chocolate chips if desired
Fifteen minutes before starting, make your flax egg by whisking ¼ cup warm water with 1 tablespoon ground flax seeds. I highly advise using a roasted or lightly pan-toasted flax seed. This will have a nuttier and nicer flavor for the cookies. Place the flax egg in the fridge for at least five minutes to set a bit.
Preheat oven to 350 and line a baking sheet with parchment or grease with coconut oil.
Add the wet ingredients to a mixing bowl and beat with a mixer until smooth.
Add the dry ingredients a bit at a time and continue beating until smooth and fluffy. Do not overbeat or you will lose some of the fluffiness.
Scoop the cookie dough onto the parchment. Crease with a fork if desired.